Food extract from cornstalks.



UNITED STATES PATENT. OFFICE.

ALBERT G. MANNS, OF CHICAGO, ILLINOIS, ASSIGNOR, BY. DIRECT AND citizen of the United States,

'MESNE ASSIGNMENTS, CHICAGO, ILLINOIS, ,A'

Specification of LettersPatent.

,TO- FOOD a FIBER PRQDUOTS COMPANY, or (JQRPORATION or ILLINOIS.

' j Fooo' ExT'RAoT FROM C'ORNSTALK$.-

Patented May leg-11sec.

Application filed Ju1yI7, 1905. Serial No. 270,104.

1'0 all whom. it may concern: p

Be it known that I, ALBERT'G. MANNS, at q residing at Chicago, 1n the county of'Cook and State of Illi- 1101s, have discovered a certain new and useful Product Derived from Cornstalks, of.

which-the following is a specification.

Thisinvention or discovery relates toa new product derived from cured 'cornstalks;

and it has for its direct object to secure a valuable extract which has hitherto not been recovered. i

It is well known that cured cornstalks,

I either those which have been cut and harvested with the ears thereon or those which have remained.- inthe field until cured, possess more or less foodvalue as forage; but so far as I am aware it has never been proposed to so treat: these cured cornstalks as to re- .cover practically the; entire constituents thereof which are soluble in .hot' water or steam and which constituents constitute the chief food value of the plant, and certainly it is new to so treat these cured cornstalks as to recover this food product and at the same time accomplish a long step in tllBdiIGtiOll of reducing the fiber portion of the plant to a pulp suitable for paper-making and shale-- gous' purposes.

have discovered that by subjecting the cornstalks, either with or without the leaves, husks,&c., adhering, to a relativelylong-continned boiling in water or steam an extract may be derived which has peculiar characteristics, is rich in animal-tissue-forming constituents, and possesses a high value as an animal-food in concentrated condition and in a form capable ofbeing very readily and fully assimilated. It has of course been known thatithe natural juices of'bagasse and sor- 'ghuin' can be extracted by what is known as the"",fdifi'usion process, wherein hot water is employed forsoaking out the saccharine juices; but a product derived in this manner diflersfrom that herein described. I have discovered that by subjecting the cornstalks to a drastic cooking in boiling water or steam continued for a relatively long period of time. a new and characteristic product is derived difiering radicall from the products heretofore known to t 's art. In recovering this product I place the cornstalks in their cured condition, either with or' without the forage to coo inverted sugar or glucose.

this may be accomplished by boiling in anopen vesseli. e., at atmospheric ressure fora period of from threefitfid onealf to five hours; but this time may be shortened by cooking the stalks in a closed vessel at a higher temperature-t. e. in the presence of superheated steam. After this extracting process has been completed I effect the separation of the pulp from the liquor containing the constituents thus dissolved out 'in any suitable manner as, for example; by expressing or by draining. In practice in order to effect economy I prefer to cook two or more batches of material in the same liquor, and I refer to divide the cooking treatment of eacli batch, first cooking the batch partly in a li uor which has theretofore been used a preceding batch and is therefore partly charged with the extract and'completmg the cooking either in fresh water or water containing a less percentage of the extract.

By so conducting the extracting process I secure moreperfect extraction and at the same time keep the extracting liquor down to the minimum volume necessary to effect the treatment and accordingly effect economy in the subsequent evaporation of the extract liquor.

.- Afterseparatin out the exhausted pulp, as I before described, concentrate the extract by evaporation, referably concentratinguntil the mass reac es a solid or semisolid consistency. The evaporation is best performed by the application of heat to a closed vesselcontaining the liquor and" which vesselis maintained at a partial vacuum. The prod-' not derived in this manner (unlike the products heretofore recovered from sugar-cane, sorghum, &c., which are highin sucrose or crystallizable' sugar and contain but small per- .centa es of glucose or inverted sugar) -contains ut a comparatively small percentage of crystallizable sugaror olyoses and a relatively large percentage 0 'uncrystallizable or So, also, my new product contains large percentages of proteln and of materal matters, Whereas in the produots heretofore derived from the treatment of cane and other green plants of a similar nature there are very low percentages ofmine'ral matters and protein; The composition of this extract is such that it can be readily concentrated to a solid condition containing only a very small percentage of moisture, and in this form, unlike molasses which cannot 'be dried down to a solid, it is friable, so that it may be readily granulated or commimited. It possesses a bitterish and distinctly grainllke flavor and is only slightly sweetish to the taste. Of course,'its characteristics abovementioned will vary more or less, depending upon the particular condition and kind of corn plantstreated,but the above-mentioned characteristics are. pronounced in any case. Forexainple, I have determined that a ton-of harvested and cured cornstallts of: the coinmonvariety will yield approximately four hundred pounds of an extract. containing about ten per cent. moisture, and I have found by repeated analyses that such extract contains approximately the followingproportions of the several constituents-namely, moisture, ten per cent.;'ash, 1%.3 per cent; insoluble matters, 7.2 per cent. protein,

. (N X 6.25,) 9.8 percent; sucrose, 9.2 per cent.

glucose, 45.8 per cent; nonsugars, 3.7 per cent. This analysis was obtained froin'ex tract derived from,unstripped'stalks-ei. 6., those to .which the leaves, &c., were adhering,

Y have that the proportion of protein is to a consider able extent governedby the proportion of leaves and other forage which is presentin the mass. hen the stalks have been stri p pcd, the percentage of protein derived is lower. 1 have further determined that the proportion of-protein present in the extract has a marked effect upon its charactcr that is to say, the extract containing a large pm- I centage of protein is much more readily IQ? determined by repeated analyses character. v It is more palatable tioned food mixture.

duced to a. friable condition andis much less hygroscopic in character as \vell as more bitter m-taste, than that extract which is low in pr tern. I T he extract containing the higher centage in protein is for most purpq f lntore valuable. hecause'it is less suscept ble to edeteriora'tion by reason of itsless hygroscopic a food for cattle, and it is obviously a better propor However, theextract derived from the {stripped cornstalks" possesses a very considerable percentage of pro- (P O 6.61 per cent: potassa (K.,()), 2.42

per cent; soda (Na.,()),25.47 per cent; lron and aluinina'tFe O and A 0 tracc;-li1nc (CaO), 4.13 per cent. magnesia. (.\Ig() 4.1 1 per cent. matter insoluble in water and acid, 5.9] percent. a .5

.It willv be noted that the percentage of phosphates is high in the foregoing. analysis.

I claim as my invention* The herein-described concentrated water extract of cornstalks, soluble in water and containing a relatively high per cent. ofprotein, phosphates and uncrystallizable sugar and alow per ccnt.of crystallizablqmlyoscs. and characterized by bcinga "friable solid when concentrated to contain 10 percent. or

less of water. v

v v, ALBERT G. MAXiXS. 'itncsses:

Emnnambu (3.

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